🫙 From the Spice Rack
Pear Tart with Fragipane
1 (9-in) pre-baked tart shell 1 1/2 cups Sugar 1 2" piece of vanilla bean -- split open 2 Strips of lemon zest -- (1" x 2" each) 2 tablespoons Freshly squeezed lemon juice 3 large ...
maineasy
Ingredients8 items
Ingredients
- 1(9-in) pre-baked tart shell
- 11/2 cups sugar
- 12" piece of vanilla bean -- split open
- 2strips of lemon zest -- (1" x 2" each)
- 2tablespoons freshly squeezed lemon juice
- 3large ripe pears -- (bosc, if possible)
- 1/2cupwhole blanched almonds
- 2cups milk
Directions
- 1
1 (9-in) pre-baked tart shell 1 1/2 cups Sugar 1 2" piece of vanilla bean -- split open 2 Strips of lemon zest -- (1" x 2" each) 2 tablespoo
- 2
Bring to a boil, reduce to a simmer and cook, stirring, until the sugar is dissolved and the syrup is clear
- 3
Peel the pears, cut in half lengthwise, seed, core and stem
- 4
Shape 1/2 of 1 pear into a peach-like round by cutting off the stem end
- 5
Poach the pear halves in the sugar syrup until tender
- 6
Drain on a rack
- 7
Preheat oven to 350F
- 8
On a baking sheet, toast the almonds to golden brown, cool and pulverize in a food processor